Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño |
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Authors: | Mar Vilanova Tracey E Siebert Cristian Varela Isak S Pretorius Paul A Henschke |
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Affiliation: | 1. Misión Biológica de Galicia (CSIC), P.O. Box 28, 36080 Pontevedra (Galicia), Spain;2. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia |
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Abstract: | Vitis vinifera cv. Albariño is an aromatic variety characterised by terpenes present largely as glycosidic flavour precursor compounds, which depends on fermentation to reveal its aromatic varietal potential. Clarified Albariño must containing 250 mg N/L (control) was supplemented with diammonium phosphate to 350 and 450 mg N/L before fermentation with a high-nitrogen-demand wine strain of Saccharomyces cerevisiae (M05). Ammonium supplementation had a significant effect on the chemical composition (titratable acidity and ethanol) and volatile profile of Albariño wines. Varietal compounds in the free fraction (limonene, linalool, α-terpineol, α-ionone and β-damascenone) and bound (limonene, linalool and α-terpineol), as well as most yeast-derived fermentation products (including esters, higher alcohols and volatile acids) were associated with moderate nitrogen concentrations. Free β-ionone, bound geraniol, bound α-ionone, bound β-damascenone and 1-hexanol were associated with high nitrogen concentrations. OAV wines made with moderate nitrogen exhibited a higher total odorant activity, driven by ethyl esters, terpenes and C13-norisoprenoids, resulting in fruity and floral aroma attributes. |
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Keywords: | Albariñ o Wine Yeast Saccharomyces cerevisiae Fermentation Aroma Flavour Nitrogen |
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